Go Back

Spiced Poached Pears

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 1 750- ml bottle dry white wine
  • 2 cups pear juice or pear nectar
  • 1 1/4 cups sugar
  • 12 whole green cardamom pods crushed in resealable plastic bag with mallet
  • 4 1- inch-diameter rounds peeled fresh ginger each about 1/8 inch thick
  • 2 cinnamon sticks broken in half
  • 5 large firm but ripe bosc pears 3 to 31/4 pounds, peeled

Method
 

  1. Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours.
  2. Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.
  3. Serve your warm poached pears on their own, over vanilla ice cream (oh and caramel sauce!) or over this very creamy and deliciously easy panna cotta (see recipe below).

Notes

Adapted from Epicurious

Tried this recipe?

Let us know how it was!